WHITE BEAN AND VEGETABLE PUREE

By 86Knives

Ingredients

• 1/2 pound Unsalted Butter
• 3 ea White Onions (chopped)
• 1 head Celery (washed and chopped)
• 2 pounds Carrots (peeled and chopped)
• 2 Tbsp Garlic (chopped)
• 2 ea Bay Leaves
• 2 Tbsp Thyme (washed and chopped)
• 1 Tbsp Rosemary (washed and chopped)
• 2 cups White Wine
• 5 splashes Tabasco Sauce
• 5 splashes Worcestershire Sauce
• 12 ea Medium Red Bliss Potatoes (washed and chopped)
• 2 pounds Dried White Beans (soaked for 24 hours and drained)
• 10 cups Chicken Stock
• 1/4 cup Parsley (washed and chopped)
• Salt and Pepper
• Parmesan (grated)

Details

Servings 1

Preparation

Step 1

Heat the Butter and saute the Onions, Celery, Carrots and Garlic until translucent. Add the White Wine, Tabasco, Worcestershire, Thyme, Bay Leaves and Rosemary. Bring to a simmer. Add the Red Potatoes, soaked White Beans and Chicken Stock. Bring to a boil then reduce to a simmer for 30 minutes, or until the beans are fully cooked. Remove the Bay Leaves and puree. Stir in Parsley and season with Salt and Pepper. Garnish with the grated Parmesan.